• tripe to the bearnaise argand house 740g

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Tripe with homemade bearnaise argaud 740g

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(8)

1,25 kg weight

15,90 €

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TRIPES AT THE BEARNAISE MAISON ARGAUD



INGREDIENTS: 
Beef, calf's feet, Jurançon wine (sulphites), water, carrots, onions, tomatoes, ham, shallots, garlic, leeks, Armagnac, salt, pepper, Bearn pepper.

PREPARATION : Preheat guts over low heat and serve hot on a deep plate.

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VELOUTE OF MUSSELS IN CHORIZO GROIX AND NATURE 400 G
VELVET OF MUSSELS IN CHORIZO

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Made with mussels caught off Île de Groix, chorizo, potatoes and vegetables and a hint of cream, velvety mussels cooked in the old-fashioned way whose recipe was imagined by the Maître Restaurateur Christophe Wasser of Cancale, will surprise you by its originality and its greediness!

The traditional soup of mussels from Ile de Groix with chorizo ​​is served hot and to taste as such or accompanied by croutons, as a starter or as a main dish.

Ingredients: Water, Mussels of Groix (25.9%), potatoes, chorizo ​​(9%), cream liquid (stabilizer: carrageenan), crushed pearl tomatoes (tomatoes, tomato juice, salt, acidifier: citric acid), carrots, olive oil.

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Grill your candied legs on the skin side and let it warm up.
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A tasty monkfish with lentils, cooked with fried bacon bits with onions and carrots.

A cooked dish generous and rich in taste.

Ingredients: Monkfish (Lophius piscatorius or budegassa) 25%, lentils 25%, onions, carrots, natural bacon bits (pork belly, salt, preservative: potassium lactate and sodium nitrite, dextrose, antioxidant: sodium erythorbate) 12%, water, salt , pepper.

 

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To heat on low heat, accompany rice, pasta or potatoes.

 

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BLANQUETTE OF VEAL HOUSE ARGAUD



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It is here the crayfish that is sublimated by the appetite Bourriche, simmered in a little Cognac alongside among others a smoked crustacean and a hint of hot pepper, his taste is simply relieved. By simply warming it this dish is ready to taste but it is also possible to surprise with this recipe idea:  Sprinkle with breadcrumbs and brown in the oven.

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